Grind all the above mentioned ingredients(except the oil, Maggie cube and green chillies) into a smooth fine paste
If you're using Fish or Prawns, clean and wash the Fish/Prawns, cut the fish into pieces of your choice and apply 1 tspn salt and keep asideNote:-If you're making a Fish Caldine, You can use Silver Pomfret, Black Pomfret or Lady FishIf you're making a Vegetable Caldine, you can use a mix of green peas, carrots, cauliflower, potatoes, pumpkin and french beansYou can also make a Caldine using Cauliflower and PrawnsOr Bottle Gourd(White Pumpkin) and Prawns If your making a Vegetable Caldine, Cut the Vegetables into 1 inch cubes and keep aside
If your making a Pumpkin and Prawns or Cauliflower and Prawns Caldine, Cut the Pumpkin/Cauliflower into Big cubes and keep asideNote:- Don't keep Bottle Gourd(White Pumpkin) cut for more than 20-25 minutes or else it will turn black Add the Masala into a Vessel and add in the oil, Maggi cube and chillies
Place the vessel on medium flame and let it boil
You can add in more water if the curry is too thick
If you're making Vegetable Caldin, add the Green Peas, French Beans and Carrots after about 5 minutes of the curry boiling. Let it boil for 5-7 minutes, then add in the cauliflower and potatoes Let it boil until all the vegetables are soft. Check for salt, sugar and tanginess and as the caldine is boiling, you can add the required ingredient at this stage. Once done, turn off the flame
If you're making a Cauliflower And Prawn or Pumpkin and Prawn Caldine, add the Cauliflower/ Pumpkin after 5 minutes of the Caldine boiling and once the Cauliflower/Pumpkin turns soft, add in the Prawns (as the Caldine is boiling. don't cook the Prawns for more than a minute or else it will turn rubbery). check for Salt, Sugar, Tamarind, if required add it at this stage. Exactly after a minute of adding the Prawns, turns off the flame
If you're making fish Caldine, allow the Caldine to boiled for at least 10-12 minutes. Check for sugar and tanginess if required add it at this stage. Don't add Salt as the fish will have salt. Add in the fish into the Caldine and cover the vessel. After 2 minutes check for salt, if required add in some but don't stir. Hold the edges of the vessel on both sides and lightly spin the vessel. If you stir once the fish is added, there are chances of the fish breaking.Turn off the flame after 3-4 minutes of adding the fish into the Caldine I enjoy my Caldine just the way I used to enjoy it at Nana's place i.e. by dunking in my bread pieces and soaking each piece with the oh so delicious 'Sweet Curry'😋😋
However, you can enjoy Caldine with Kadak Pao, Hot Rice or Chapatis as well